Fish Veracruz with Tomato, Olives and Capers

Ingredients

• 900 g (2 lb) whitefish fillets, such as tilapia, cod, sole, pollock or halibut
• 60 ml (1/4 cup) lime juice
• 1/2 tbsp canola oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, seeded and cut into strips
• 35 g (1/4 cup) jalapeño, seeded and sliced
• 480 ml (2 cups) fresh salsa or pico de gallo
• 120 ml (1/2 cup) no-salt-added tomato sauce
• 70 g (1/2 cup) sliced ripe olives
• 1 tbsp capers
• 4 tbsp chopped fresh cilantro (or 4 tsp dried)
• 1 lime, cut into 8 wedges

Method

1. Arrange the fish in a 23 x 33 cm (9 x 13 in) baking dish. Pour over the lime juice, cover and refrigerate for at least 20 minutes.
2. Heat the oven to 220°C (425°F). Warm the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper and jalapeño and cook for about 2 minutes, keeping the vegetables slightly crisp.
3. Stir in the salsa, tomato sauce, olives and capers. Bring to a brief boil, then lower the heat and simmer for 1 minute.
4. Spoon the sauce over the fish and bake for about 20 minutes, or until the fish flakes easily and is opaque through the center.
5. Lift the fish and vegetables onto plates and finish with cilantro and lime wedges.